Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 ounds imitation beef crumbles
1 large chopped onion	Wash, peel and chop
2 cups whole kernel corn	Fresh or frozen
¾ cup low sodium tomato sauce
1 large jar mild salsa (4 cups)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1 cup low fat Monterrey Jack cheese	For vegan: use vegan cheese
1 pound  spaghetti	For vegan: use vegan pasta

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Prepare spaghetti according to directions on the package.
2	Sauté onion in a medium size sauce pan until tender.
3	Add chili powder, garlic powder, onion powder, dried oregano, paprika, cumin  and salt.
4	Stir in salsa, corn, water, tomato sauce, meat and seasoning mix. Simmer over low heat for 20 minutes.	Cook until internal temperature reaches 165 F degrees for 15 seconds
5	Serve the spaghetti on a hot platter, first a layer of pasta, then a layer of sauce. Sprinkle with cheese.